Stuffed Mussels with Herbed Bread Crumbs

Ingredients

• 24 fresh mussels 24 fresh mussels
• 1 cup (100g) fresh breadcrumbs 1 cup (100g) fresh breadcrumbs
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh chives, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 2g)
• Carbohydrates: 20g (Sugars: 2g)
• Protein: 18g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Scrub the mussels under cold running water to remove any dirt or debris. Discard any mussels that are open or do not close when tapped.
3. 3.
   In a bowl, combine the breadcrumbs, parsley, thyme, chives, garlic, lemon zest, salt, and pepper.
4. 4.
   Carefully remove the top shell of each mussel, keeping the meat attached to the bottom shell.
5. 5.
   Spoon a small amount of the breadcrumb mixture onto each mussel, pressing it gently to adhere.
6. 6.
   Place the stuffed mussels on a baking sheet and drizzle with olive oil.
7. 7.
   Bake for 10-12 minutes, or until the breadcrumbs are golden brown and crispy.
8. 8.
   Serve the Stuffed Mussels hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Breadcrumbs — For the best texture, use fresh breadcrumbs made from crusty bread. If you don't have fresh breadcrumbs, you can use store-bought ones, but the result may be slightly different.

Tips & Tricks

• To ensure the mussels are fresh, buy them from a reputable fishmonger and make sure they are tightly closed before cooking.
• Serve the Stuffed Mussels with a squeeze of fresh lemon juice for an extra burst of flavor.
• If you prefer a spicier version, add a pinch of red pepper flakes to the breadcrumb mixture.
• If you don't have fresh herbs, you can use dried herbs, but reduce the quantities by half.
• Leftover Stuffed Mussels can be refrigerated and enjoyed the next day. Simply reheat them in the oven until warmed through.

Serving advice

Serve the Stuffed Mussels as an appetizer or a main course. Accompany them with a side of crusty French bread to soak up the flavorful juices.

Presentation advice

Arrange the Stuffed Mussels on a platter, garnished with fresh herbs for an elegant presentation. Serve them with a sprinkle of lemon zest for a pop of color.